Food Safety checklists form the basis for a food safety system and are required to provide due diligence.

Kitchen Cleaning Schedule

Kitchen Cleaning Checklist

Bar Cleaning Checklist

Fridge Temperature Records

Personal Hygiene Checklist

Thermometer Verification Records

Food Safety Temperature Chart

Food Temperature Records

Food Receiving Checklist

Frying Oil Management Checklist

Cutting Board Colour Chart

Read our articles on how to fill in these food safety checklists here:

How to keep temperature records

  • List each fridge/freezer in the kitchen
  • Keep records of at least 4 hot and 4 cold foods if you display your foods
  • Buy a hand-held digital probe thermometer (you can review the different types here)
  • Place a vial of water or stick of butter in each fridge/freezer
  • Use the thermometer to record the core temperature
  • Record these temperatures twice daily and/or at each buffet service for the foods.

How to develop a cleaning schedule:

  • Identify the highest risk items and clean these most often (Critical).
  • Highlight areas that are not critical but do come into contact with food indirectly (Major risks).
  • Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks).

How to create a staff hygiene/grooming checklist:

  • List all staff on the checklist.
  • Include all areas to be checked as indicated above.
  • Allow a column for corrective action.
  • Always sign off the checklist.

How to fill in an oil checklist

  • Use oil shortening test strips/colour chart.
  • Measure the quality of the oil according to the above.
  • Has the oil been drained? (This should be done daily for cleaning of the fryer).
  • Has the oil been strained? (This is to filter/clean the oil for reuse)
  • Is the oil still suitable for use? (Still yellow?)
  • If dark, then use a test strip to confirm the replacement.
  • Was the oil discarded?